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Ingredients :
250ml plain flour
430ml water
2ml salt
1ml baking powder
3 chicken breasts
5x2.5 cm fresh ginger root
8 spring onions
425g can mangoes
750ml vegetable oil
45ml white vinegar
45ml dry sherry
20ml soy sauce
10ml sugar
10ml cornflour
10ml instant chicken stock granules
5ml sesame oil
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Method :
1. Combine flour, 1 cup (250ml) of the water, the salt
and baking powder in a medium size bowl. Beat with whisk until
blended. Let stand 15 minutes.
2. Cut skinless and boneless chicken into 1/4 inch (1
cm) wide strips. Mix them into flour mixture.
3. Cut ginger into wafer-thin slices. Cut onions into
1/2 inch (1.5cm) pieces. Drain mangoes and cut into 1/2 inch wide
(1.5cm) strips.
4. Heat vegetable oil in wok over high heat until it
reaches 375F (190C). Add chicken, one strip at a time. Cook until
golden, in about 3 to 5 minutes.
5. Leave about 1 tablespoon (15ml) oil in the wok.
Reduce heat to medium. Add ginger to oil in wok. Stir-fry until
ginger is light brown.
6. Combine remaining 3/4 cup (180ml) water, the
vinegar, sherry, soy sauce, sugar, cornstarch, bouillon and sesame
oil. Carefully add to ginger all at once. Cook and stir until mixture
boils. Add onions. Reduce heat and simmer 3 minutes.
7. Mix chicken and mangoes into soy sauce mixture.
Cook and stir 2 minutes. Serve immediately. |